Description
A comforting and flavorful Wendy’s Chili recipe that you can easily make at home. This copycat version captures the essence of the fast-food classic with ground beef, kidney beans, and a savory blend of spices.
Ingredients
Scale
- 1 pound ground beef
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, and tortilla chips
Instructions
- In a large pot over medium heat, add the ground beef. Cook until browned, breaking it apart as it cooks. Drain excess fat.
- Add diced onions and bell peppers to the pot and sauté until softened, about 3-4 minutes.
- Stir in the chili powder, cumin, garlic powder, salt, and pepper. Cook for another minute to let the spices bloom.
- Add the kidney beans and diced tomatoes with their juice to the pot. Stir well to combine everything.
- Bring the pot to a boil, then reduce the heat and let it simmer uncovered for about 30 minutes. Stir occasionally to prevent sticking.
- Before serving, taste and adjust the seasoning if needed. Serve hot with your favorite toppings!
Notes
- Feel free to swap ground beef for turkey or make it vegetarian using lentils or mushrooms.
- For a thicker chili, let it simmer longer without a lid.
- Ensure beans and tomatoes are drained well to prevent excess liquid.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 350-400 kcal (without toppings)
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies